Thattai murukku

Hi all, i am back with thattai murukku. sorry for a short blogger break. This was actually a thalai deepavali - once in a life event (first diwali for newly married couples.. ha ha)to me and my husband. I actually did not have any time to even peep into my fellow blogger's kitchens . sorry! well, Thattai murukku recipe comes straight from my sister in law uma's kitchen. I had no idea what to make for diwali. this was my very first attempt and thattai came out really well. It's better to make in smaller batches as this is really a tedious job. but the result was crispy and awesome. Thank you , uma:)


  • Rice flour 2cups ( dry roasted)
  • urad dal 1/4 cup (dry roasted and ground)
  • chana dal a handful (soaked in water for 1hr)
  • groundnuts a handful (dry roasted, peeled and broken)
  • cumin seeds 2tsp
  • Red chillies 8 (soaked in water)
  • garlic 5pods
  • curry leaves few
  • asafoetida a pinch
  • sesame seeds 1tsp (optional)
  • butter 2tbsp
  • warm water 1 cup
  • salt to taste
  • cooking oil 300ml ( for deep fry)

  • grind the soaked red chillies and peeled garlic together in a blender.
  • mix all the ingredients : rice flour, urad dal powder, whole chana dal, ground red chilli and garlic, cumin seeds, sesame seeds, broken ground nuts,asafoetida, curry leaves, salt, and butter. add warm water slowly and mix this thoroughly without any crumbles and knead this mixture similar to chapathi dough. Rice flour dough will not be elastic like chapathi dough. Make tiny balls out of it and press it on a polythene sheet and make thin round flattened shaped ones. you can even use a ziploc bag for pressing the thattai.
  • heat a good amount of oil in a wide bottom kadai. and deep fry all the uncooked thattais in it. maintain a good heat in the oil. at first, thattai usually goes deep down into the oil and when once they are cooked, thattai becomes light golden brown in color and starts to float in the oil.
  • store the crispy thattai murukku in a dry air tight container:)


  1. goes great with masala tea. :-)

  2. Makes an excellent crunchy,"nashta" with garam garam chai....we have similiar matthis in north but that is made with maida & fenugreek leaves. This sure is a tedious process,you are brave-Keep it up:)!!!

  3. Looks so crispy and yummy!

  4. Hey,

    I dint know it was your thala deepavali!!:)The thattiais look great dear...:)


  5. nice combo with the evening tea and healthy with so many dals.

  6. Happy Thala Deepavali for you. Thatai is a very hard snack to make because it takes time. I am impressed that you tried this one.

  7. Oh my, i see this all over now, looks absolutely stunning shalini...

  8. Crispy and yummy..irresistible snack Shalini

  9. hope you had a wonderful diwali..
    This looks so delicious..

  10. Belated diwali wishes dear..
    Thattai is one of my fav and you made them beautifully..they came out super crisp..looks very very tempting...

    US Masala

  11. great teatime snack......crispy and yummy.

  12. I bet these would go great with some tea or just as a snack!

  13. Belated Diwali wishes dear....

    Am here for the first time.. and glad to land here..
    I have posted a thatai recipe in my blog too... Good to see one more in the same lines....

    Do sneak a peek when time permits.


    Sandhya's Kitchen


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